I followed a sourdough recipe that said to use bread flour, I thought a hard red winter wheat ran through our grain mill would suffice if I sifted out the bran... Apparently not. Is there any way to ...

I recently began developing a sourdough starter and it seemed much easier than it sounded - within a few days it was growing well and smelled good (like yeasty bread dough). On about day 5 or 6, I had ...

Given the time of year and my home's shoddy heating, I opted to put my starter on top of the clothes dryer to keep it warm. With five people in my family it gets regular use, especially towards the ...

I just got some sourdough starter going with the Oregon Trail, and it seems to be doing quite well. However, the guide calls for using potato flakes or potato water to feed it- having neither, I hoped ...

Every time I make a 100% rye sourdough, it sticks to the knife when I cut it even after letting it sit for a day before cutting. Is this normal? I have tried to vary the hydration ratio a bit, but it ...

I'm curious if you can make the sourdough starter by adding flour to it, in a sense doubling the volume each time. So many recipes I see in books and online require you to throw almost half of it in ...

If I wanted to put parmesan cheese and garlic into sourdough bread dough (mixed into the dough, not just a filling), should I do it before or after first rising? Will it prevent a proper rise if I put ...

I found a good balance between leavening and maturation while using my favourite flour, my oven and my sourdough starter, the only problem is that the whole process, from mixing the ingredients and ...

I am a week into the development of sourdough starter. I initiated the starter on spring water and a flour mixture that is 1/2 whole grain rye (Hodgson Mill) and 1/2 whole grain wheat (King Arthur). ...

Assuming that you ever saw someone making a pizza out of a dough, you probably noticed that usually they push with quite some energy the dough down and use the other part of their energy to enlarge ...

I have done a focaccia and a small piece of dough to see if I can make bread with the same recipe I'm using for the focaccia .
Both dough have almost doubled in size in about 9 hours, and I have used ...

I have very limited options in my kitchen, and while the dutch oven is the preferred method for getting an 'oven spring' while baking sourdough, I do not have a cast iron pot to do it.
IF stainless ...

Assuming that you want to create home made pizza and bread, it's better to create the final shape when you create your dough or after the leavening ?
I think that part of the problem is the fact that ...

I live in a warm and humid climate - average temp is mid 80's. I have been making sourdough and like the flavor, but the loaves are flat, very dense texture and crunchy crust. Even when I bake in a ...

I have a recipe for sourdough starter, that says I should use rye flour. But which is that? I have grinded my own flour from whole rye berries. There is a lot of bigger parts from the outer layer of ...

For quite some time, my grandmother has had a sourdough starter kept in the fridge. I observed her making muffins and whatnot on an infrequent basis, with the intervals sometimes increasingly greater ...

Looking at different recipes for sourdough starters, there's everything from a mix as dry as cookie dough to as wet as gruel. In this (danish) recipe from the acclaimed chef Claus Meyer of a pretty ...

I understand that sourdough starter (made from wild yeast) will differ from location to location, based on the different yeast bacteria. How will this change the flavor and type of the starter? What ...

I keep my sourdough starter (spelt) in the fridge and leave it out after feeding it. Should the jar that the starter be kept in be left open/ajar in order to encourage more wild yeast to colonize it - ...

Letting a bowl of flour and water go bad in a warm corner seems problematic at best.
I'm willing to believe there is some process that goes on to limit pathogens, but reading around this doesn't seem ...

I have a nice, healthy Type 110 wheat-based sourdough starter that I use to make bread and pancakes.
I've recently discovered that it may be possible to feed the starter with milk instead of water. ...

The sourdough recipe I use calls for 300ml of water to 500g of bread flour (along with the starter). Instead of this water, could I use beer - or a combination of beer and water? The reason I thought ...

I'm new to sourdough starter, so I'm a little confused regarding a statement I read recently which said that the yeast is formed AFTER you see bubbles forming in the starter. Yet, it makes sense to ...

I want to try my hand at making sourdough starter but live in high altitude and cold weather. I'm not sure if the altitude is an issue but I don't think my house is warm enough on its own to allow a ...